Omelette aux Fines Herbes
cooking.nytimes.com
Claimed by M.F.K. Fisher
Serves 1–2 · 2 of 5 items checked · 3 aisles
Dairy & Eggs
Spices & Seasoning
- Checked by M.F.K. Fisher
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- Checked by M.F.K. Fisher
Recipe by M.F.K. Fisher
Fisher's softly set herb omelette, the dish she used to argue that cooking is a matter of attention, not technique.
Fisher wrote that an omelette is the test of a cook because it demands nothing but timing and nerve. Her version is barely colored, folded loosely, and full of chopped fines herbes.
The dish
2 of 5 items checked
cooking.nytimes.com
Claimed by M.F.K. Fisher
Serves 1–2 · 2 of 5 items checked · 3 aisles
Beat the eggs with the water, a pinch of salt, and the chopped herbs just until the yolks and whites are combined.
Heat the butter in a small skillet until it foams but does not color.
Pour in the eggs and stir them with a fork while shaking the pan, so they set in soft curds rather than a firm sheet.
When the omelette is barely set and still creamy on top, fold it in thirds and slide it onto a warm plate. Serve at once.
Adapted from The Art of Eating. View a published recipe at NYT Cooking (opens in a new tab)
Appears in: Chefs who taught a country to cook
The harvest table · Sonoma, California